Introduction to the Southern Smoke Festival
The Southern Smoke Festival, held at Discovery Green on Saturday, October 4, was a huge success, drawing in about 3,100 food-obsessed Houstonians. Almost 100 food and beverage professionals from all over the country attended the event, which raised $1.7 million for the Southern Smoke Foundation. This foundation provides financial assistance and mental health care services to hospitality workers, including restaurant, bar, and cafe workers, farmers, ranchers, winemakers, distillers, and brewers.
The Purpose of the Festival
The Southern Smoke Foundation was founded by James Beard Award winner Chris Shepherd and his wife, Lindsey Brown. The foundation’s assistance is available to anyone in the industry faced with financial hardship due to a natural disaster, medical emergency, accident, or other unforeseen incident. The event’s executive director, Lindsey Brown, is thrilled with the success of this year’s festival, which saw a significant increase in funds raised compared to the previous year.
The Talent and the Food
This year’s festival featured around 85 chefs and 15 beverage professionals, making it the biggest talent year ever. The event offered a wide range of food options, including barbecue, smoked meats, and vegetarian and pescetarian dishes. Some of the notable dishes included Aaron Franklin’s smoked brisket, Truth BBQ’s brisket, and Rodney Scott’s Carolina-style whole hog. Vegetarians and pescetarians had plenty of options, including poutine with three-day french fries, cassava dumplings, and seared scamorza with eggplant agrodulce.
Exclusive Bites for VIPs
VIP attendees enjoyed exclusive bites, including a dry-aged beef burger, halibut with caviar, and a bison meatball. They also had access to libations from James Beard Award winner Alba Huerta of Houston’s Southern-inspired cocktail bar Julep. The VIP experience offered a unique and delicious experience for attendees.
Building a Community
The Southern Smoke Festival is not just about the food; it’s also about building a community of advocates who can spread the foundation’s mission to their hometowns. The event brought together chefs from all over the country, including Michigan, where the Behind You program was launched with the help of chef Bob Bennett. The festival provides a platform for chefs to come together, share their experiences, and support a great cause.
Conclusion
The Southern Smoke Festival was a huge success, raising $1.7 million for the Southern Smoke Foundation. The event offered a unique and delicious experience for attendees, with a wide range of food options and exclusive bites for VIPs. The festival’s success is a testament to the power of community and the importance of supporting hospitality workers in need. As the executive director, Lindsey Brown, looks to the future, she is already thinking of ways to improve the event and make it even bigger and better next year. With its unique blend of food, community, and philanthropy, the Southern Smoke Festival is an event not to be missed.
